BEAUTIFUL SOFT BOILED EGGS GLORIOUS

SOFT BOILED EGGS FROM THE GIRLS IN GRANDADS EGG CUP,  ASPARAGUS WRAPPED IN JAMON SERRANO WITH A RICH VELVETY HOLLANDAISE SAUCE

2 fresh eggs
2 egg yolks
125g melted clarified butter
1 tbsp lemon juice
salt and pepper
two slices jamon serrano
asparagus spears

TIMING IS THE KEY FOR THIS BREAKFAST WHICH MEANS PREP...

In a small tall pan fill 1/2 way with water, put the two eggs in and turn on high heat and time eggs for 6 minutes, as soon as 6 minutes is up take the eggs out and place in the egg cups, turn the pan down to medium heat and put the asparagus in, place a small bowl on top of the pan to make a bain marie, add the egg yolks and whisk, do not stop whisking, within a couple of minutes the yolks will have become thick and glossy, start to drizzle in the butter slowly but whisking all the time, once all the butter is in add the lemon juice and season to taste with white pepper and salt, don't stop whisking until you have turned off the heat, with the other hand lift out the asparagus and turn off the heat leaving the hollandaise sauce on top.  Wrap the jamon around some of the asparagus spears, drizzle over the hollandaise sauce and enjoy your sunshine on a plate.